Spring Vegetable Fettuccine

Treat your family to a creamy dinner with this pasta and vegetable dish - ready in 20 minutes.

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  • prep time 5 min
  • total time 20 min
  • ingredients 6
  • servings 4
 

Ingredients

1
package (9 oz) refrigerated fettuccine
1
cup half-and-half
1
container (5 oz) garlic-and-herb spreadable cheese
1/2
teaspoon garlic salt
1
bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
Freshly ground pepper, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook and drain fettuccine as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
  • 3 Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.
  • 1 Cook and drain fettuccine as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
  • 3 Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

EXPERT TIPS

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Expert Tips

Add 1/2 lb cooked peeled shrimp, thawed if frozen, with the vegetables in step 3.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
115mg
115%;
Sodium
280mg
280%;
Total Carbohydrate
51g
51%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
30%;
Calcium
15%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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